Cheesecake Squares with Berry Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Cheesecake Squares with Berry Sauce

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 341341 cal
pro 6 g6g pro
total fat 23 g23g total fat
sat. fat 13 g13g sat. fat
carb 30 g30g carb
fibre 2 g2g fibre
chol 62 mg62mg chol
sodium 193 mg193mg sodium
potassium 196 mg196mg potassium
% RDI: -
calcium 99 calcium
iron 99 iron
vit A 2020 vit A
vit C 1818 vit C
folate 66 folate

More great recipes from this menu:

  • Preparation time: 15 minutes
  • Cook time : 14 minutes Chill: 4 hours
  • Total time : PT15M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 cups vanilla-flavoured wafers , (such as Nilla)2 cups vanilla-flavoured wafers, (such as Nilla)
  • 1/2 cup whole almonds 1/2 cup whole almonds
  • 1/4 cup butter , melted1/4 cup butter, melted
  • Filling:
  • 1 pkg (7 g) unflavoured gelatin 1 pkg (7 g) unflavoured gelatin
  • 1/4 cup water 1/4 cup water
  • 1-1/2 pkg (each 8 oz/250 g) cream cheese , softened1-1/2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1/2 cup sweetened condensed milk 1/2 cup sweetened condensed milk
  • 1/2 cup whipping cream 1/2 cup whipping cream
  • 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • Berry Sauce:
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 1/4 cup lemon juice 1/4 cup lemon juice
  • 1/4 cup water 1/4 cup water
  • 3 cups mixed fresh berries 3 cups mixed fresh berries
  • 2 tsp cornstarch 2 tsp cornstarch

Preparation

In food processor, pulse wafers with almonds until fine. Drizzle in butter, pulsing until moistened. Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 12 minutes. Let cool on rack.

Filling: In small saucepan, sprinkle gelatin over water; let stand until softened, 5 minutes. Heat over low heat until melted, about 2 minutes.

In large bowl, beat cream cheese until smooth; beat in condensed milk, cream, gelatin mixture, lemon rind and lemon juice. Spread over base; refrigerate until set, 4 hours.

Berry Sauce: Meanwhile, in small saucepan, bring sugar, lemon juice and water to boil, stirring. Reduce heat; simmer until syrupy, 2 minutes. Pour over berries in bowl, tossing to coat. Refrigerate until cold, 1 hour.

Strain berry juice into saucepan. Place berries in bowl. Whisk cornstarch into juice; cook over medium heat until thickened, 1 minute. Pour over berries; toss to coat. Serve over cheesecake squares.

Source : Canadian Living Magazine: June 2010

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